Go Back
Gluten Free Banana Pudding
Redondo

Gluten Free Banana Pudding

This gluten free banana pudding is creamy, dreamy, and layered with gluten free vanilla wafers, barely ripe bananas, and a luscious homemade pudding-cream mix. It’s the perfect comfort dessert that everyone at the table will love.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 3 hours 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 531
Ingredients Equipment Method Notes

Ingredients
  

  • 1 14 oz can sweetened condensed milk
  • 1 1/2 cups ice cold water
  • 1 3.4 oz box vanilla instant pudding mix (gluten free)
  • 3 cups heavy cream
  • 4 cups sliced barely ripe bananas
  • 2 6.3 oz boxes gluten free vanilla wafers (Kinnikinnick recommended)

Equipment

  • hand mixer to beat pudding and cream
  • trifle dish for layering pudding beautifully
  • mixing bowls for pudding and cream

Method
 

  1. In a large bowl, beat together sweetened condensed milk and cold water with a hand mixer for 1 minute. Add pudding mix and beat for 2 more minutes. Cover and refrigerate 3–4 hours until set.
  2. Whip heavy cream with a stand or hand mixer until stiff peaks form.
  3. Fold whipped cream into pudding until smooth and streak-free.
  4. Layer wafers, bananas, and pudding mixture in a trifle dish. Repeat twice more. Garnish with wafer crumbs.
  5. Cover with plastic wrap and refrigerate 4–8 hours before serving.

Notes

Use barely ripe bananas to prevent browning. Chill the pudding base for 3–4 hours before assembling or it will be watery. Kinnikinnick wafers hold their shape best, but Schär works too.